Rustic Chicken and Fleur-de-Lis Tart - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Rustic Chicken and Fleur-de-Lis Tart

Prep Time: 1 and 1/2 Hours
Yields:
8 Servings

Comment:

This recipe is perfect for the cook who is tired of preparing the same old chicken dishes. Combine leftover chicken with red potatoes and chunky vegetables for a unique twist on the traditional pot pie. The addition of Bittersweet Plantation Dairy Fleur-de-Lis Fromage Triple Cream gives this rustic tart an elegant touch.

Ingredients for Pastry Crust:

1 and 1/4 cups flour
7 tbsps unsalted butter, chilled and sliced
1/4 tsp salt
1/4 tsp black pepper
4 tbsps ice water

Method:

Preheat oven to 350 degrees F. In a food processor, combine flour, butter, salt and pepper. Pulse 10 seconds then add ice water. Continue to pulse 5–6 times until dough comes together. Place dough on a lightly floured surface and work it into a ball. Cover with plastic wrap and refrigerate 30 minutes.

Ingredients for Filling:

1 and 1/2 cups pulled or chopped chicken
1 and 1/2 (8-ounce) wheels Bittersweet Plantation Dairy Fleur-de-Lis Fromage Triple Cream
1/4 pound butter
8 pearl onions, peeled and halved
1 cup (1/2-inch) sliced celery
1/2 cup julienned bell peppers
1 tsp minced garlic
3/4 cup bias cut baby carrots
4 tbsps flour
3 cups turkey or chicken stock
1 and 1/2 cups cubed red potatoes, skin on
1/2 cup milk
1/4 tsp salt
1/4 tsp black pepper
1 tsp chopped oregano
1 tbsp chopped parsley
1 egg, beaten

Method:

In a large skillet, melt butter over medium-high heat. Add onions, celery, bell peppers, garlic and carrots. Saute 5 minutes, stirring occasionally. Blend in flour, but do not brown. Stir in stock until roux dissolves. Bring to a low boil then reduce to simmer and cook 5 minutes. Add potatoes and cook 3–5 minutes. Add milk, salt, pepper, oregano and parsley. Cook, stirring occasionally, until mixture thickens to a heavy sauce consistency. Remove and discard rind from 8-ounce wheel of cheese. Remove skillet from heat then blend in 1 cup chicken and 8-ounce wheel of cheese. Allow mixture to cool 30 minutes. Remove dough from refrigerator and let sit at room temperature 15 minutes. Roll dough into a 15-inch circle, 1/8-inch thick. Carefully place dough on a ceramic pizza stone or cookie sheet lined with parchment paper. Spoon filling onto center of dough, leaving a 1 and 1/2-inch space around edge. Fold 1 and 1/2-inch edge over filling. Place remaining chicken on top of filling. Brush crust with egg and bake 20–30 minutes or until golden. Cut remaining wheel of cheese into 8 equal portions. Place 1 piece of cheese on crust of each slice of warm tart and serve.

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